This recipe is for the true wheat lovers. I'm talking cream of wheat, Grape Nuts, whole grain bread, stone-ground flour eaters. Is that you? Hey wait, maybe I can convert you.
If you have never cooked wheat berries before, you are missing out. It's a great chance to taste the unaltered glory of wheat. Such flavor! and chewiness! and also, substance. Filling, satisfying, and totally unadulterated.
Quick primer: you must, you must, soak the berries at least overnight before cooking. Cooking will take around an hour at a medium simmer. If you've ever cooked barley before, the end result is somewhat similar, though firmer.
As you might have guessed, this is the perfect recipe to use up leftover wheat berries. Because really, who doesn't like crackers? They are like the most perfect, all-purpose, ubiquitous food product in the world. Eat them straight, spread something on them, make a cracker sandwich, dip them in soup, crumble them and dredge meat or fish in them, or use them as a filler for meatloaf. Really, the list goes on. Plus, they're crunchy.
WIN.
Tool recommendations: a food processor or strong blender, a rolling pin, and Silpats or parchment paper.
Hearty Wheat Berry Crackers
Super-hearty whole wheat and wheat berry crackers with sea salt and sesame seeds.
- 3/4 c. (+ more for kneading) whole wheat flour
- 3/4 c. cooked salted wheat berries
- 1/2 c. water
- 1 t. softened butter
- sea salt
- sesame seeds
- Preheat oven to 400 degrees F.
- In a food processor, grind wheat berries with water.
- Add butter and blend.
- Add flour and spin until doughy.
- Remove from processor and knead enough extra flour in that dough is not sticky.
- Let rest untouched 10-30 minutes, or until oven comes up to temperature.
- Roll thinly with as much flour as needed and cut into desired shapes.
- Place on sheet tray lined with Silpat or parchment.
- Sprinkle with untoasted sesame seeds and big sea salt.
- Bake 20-30 minutes or until crispy and somewhat browned.
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